Make a braised sauce using whole peppercorns, flavored soy sauce, and balsamic vinegar. Even though whole pork belly is thick, you can get a deep flavor without using a lot of soy sauce.
Calories
301kcal
Carbs
39.4g
Protein
10.5g
Fat
11.2g
Sodium
269.9mg
Ingredients
Main
Others
Whole Pork Belly 200g Braising Sauce : Seasoned Soy Sauce 30g, Whole Peppercorns 2g, Balsamic Vinegar 30g, White Pepper 1g 청국장리조뜨 : Rice 150g, Cheonggukjang Powder 15g, Vegetable Broth 200g, Potato 30g Olive Oil 15g, Nutrient-rich Chives 20g Side Vegetables : Red Cabbage 30g, Apple 70g, Garlic 25g, Olive Oil 10g
Nutrition Facts
Per 100g of main ingredientsRice
- Contains protein (2.6g) — used to build and maintain muscle and body tissue
Potato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Red Cabbage
- Rich in vitamin C (50mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.8g) — can support digestion and help you feel full
Apple
- Contains natural sugars (11g) — provides quick energy for daily activities
- Rich in dietary fiber (2g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the apple and red cabbage into bite-size pieces.
🔍Cut the potato into small cubes and thinly slice the nutrient-rich chives to make cheonggukjang risotto.
🔍Stir-fry the prepared side vegetables in olive oil.
🔍Blanch the prepared whole pork belly in water to about 80% cooked, then add 200g water to the braising sauce ingredients and simmer to cook.
🔍Reduce the whole pork belly braising in the sauce until only about a tablespoon of sauce remains.
🔍Plate the side vegetables together with the cheonggukjang risotto.